Tuesday, September 30, 2014

French Baguettes and Tomato and Basil Toast

French Baguettes from when the Food Nanny came and spoke to our stake

Combine 1/2 C warm water(105-115 degrees) with 1 1/2 T yeast and 1 t sugar. Let sit. Combine another 1 t sugar with 2 t kosher salt and 3 c flour. Pour the liquid mixture in the dry one and add up to another cup of warm water. Add up to another quarter cup of flour to make a soft dough, if necessary, to keep dough from clinging to sides of bowl. Knead. Break into two balls and shape into baguettes. Cut down each loaf 1/4 the way. Bake at 450 (or even 500) for 10-15 minutes.

Tomato and Basil Toast from The Essential Mormon Cookbook

1 thin 16" baguette
Olive oil
Sliced tomatoes
Freshly ground pepper
1/2 C shredded mozzarella
1/2 C fresh basil leaves

Cut baguette on the diagonal to 1" slices (I obviously didn't cut mine the same). Brush both sides of each slice of bread with the oil.  Place on ungreased baking sheet and broil until very lightly toasted, about 5 minutes.

Top with tomato slices, salt and pepper to taste, and cheese.  Return to oven and broil until cheese melts.  Top with basil.

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